1.
Preheat the oven to 140°C. Grease a 25cm
round loose-based tart tin with the butter.2.
To start on the filling, place the
tomatoes, with the vine still attached, and the garlic in an ovenproof dish,
drizzle with the oil and season with salt and pepper. Roast for 45 minutes until
caramelised and slightly dried. Allow to cool.3.
While the tomatoes are roasting, start on
the pastry. Blitz the flour and chilled butter in a food processor until the
mixture resembles fine breadcrumbs. Add the chia seeds, 2 teaspoons of salt and
the egg and blitz again until the pastry just comes together. If the pastry is
too dry and crumbly, add a tablespoon of chilled water and blitz again until
the mixture
combines. Use a second tablespoon of chilled water if required.4.
Place the pastry between two sheets of
cling film and press into a disc shape. Refrigerate for 30 minutes.5.
Once the tomatoes have been removed from
the oven, increase the oven temperature to 180°C. Remove the pastry from the
fridge and roll out, between the sheets of baking paper, to form a 35cm round,
approximately 5mm thick. Peel off the cling film and carefully place the pastry
over the prepared tart tin, making sure to press the pastry into the bottom corner
and up the side. Cut off any overhanging pastry and prick the bottom of the
tart with a fork. Scrunch up some baking paper and place on top of the tart
case. Fill with baking beads or uncooked rice and blind-bake for 12 minutes
until light golden brown. Remove the beads/rice/baking paper.6.
Remove the vine and arrange the cooled
tomatoes, reserving the jus that has collected in the bottom of the baking
dish, 40g of the goat’s chèvre, the kale and basil in the tart case and season
with salt and pepper. Top with the seasoned eggs and crumble another 40g of goat’s
chèvre on top. Bake for 15 minutes, then reduce the oven temperature to 160°C
and bake
for a further 10 minutes until the filling is set and the top of the tart is
golden.7.
Allow the tart to cool a little before
removing it from the tin. Cut into 6 slices, drizzle with the reserved tomato
jus and garnish with basil.